I got that exact feeling again when I came across this easy recipe for cinnamon rolls.

I was more than slightly intrigued when I initially read the list of ingredients for this recipe. Potatoes in cinnamon rolls! I then thought, why not right? Gnocchi is made with potatoes, and so are some rolls and biscuits. I couldn’t wait to get home and try this recipe!

How to Make Potato Cinnamon Rolls:

It all begins with mixing yeast, flour, sugar, milk, butter, eggs and the secret ingredient: potatoes. If you have one, use a potato ricer to mash your potatoes. Be sure not to overwork the dough.

Once the dough has rested and doubled, poke it gently with two fingers. If the indentations remain, you are good to go.

Punch down the dough.

Turn it out on a lightly floured board and let it rest for about 10 minutes. While you wait, you can get started on the cinnamon-sugar mixture.

Roll out the dough in a rectangle measuring 12 x 18 inches. As you can tell, mine is less than perfect. Brush with melted butter and spread the cinnamon-sugar mixture. I read somewhere that including a little bit of flour in the mixture will prevent it from “leaking”. I usually add about one heaping tablespoon.

This is such a nice dough to work with. Soft and a little sticky. Starting at the long end, roll it up as tight as you can, and then slice it.

I like to use my handy little dough scraper to cut through the dough. I don’t mind squishing the dough. If you want perfect slices, you can use floss or kitchen string. (Place string under the log and as you bring the two pieces of string across each other (on the top), you cut through the dough perfectly every time). A sharp knife can also be used.

Cut in half, then cut the halves in half, and then the quarters in thirds. I had to cut one section in four as it was slightly longer than the other ones. Vive la différence!

Okay, so now you pick up these wonderful little babies and place them ever so gently in a large baking pan (13 x 9 x 2 inches). Remember to grease or spray your pan.

Now, comes the hard part: waiting! Wait until the dough doubles in size.

Place in a preheated oven for about 30 minutes.

Not bad, eh? I probably should have rolled my log a little tighter. There’s my excuse to make them again.

Potato Dough recipes we love:

Recipe origins

A few years ago, I bought a magazine from Better Homes and Gardens called “Cook’s Secrets”. I’ve adapted this recipe from there. Everything I’ve tried (so far) from this magazine has been spectacular.

If you are looking for the best make-ahead breakfast recipes for a crowd, this is the recipe for you.

Every time I make these rolls, I can’t decide if I have more pleasure making or eating them. What about you?

THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

Ciao for now,

Maria

★★★★★ If you have made this recipe for Potato Cinnamon Rolls, I would love to hear about it in the comments below and be sure to rate the recipe!

Easy Mashed Potato Cinnamon Rolls

You have just found the world's best recipe for soft, homemade Easy Mashed Potato Cinnamon Rolls. This amazing recipe can also be made ahead of time and refrigerated or frozen until required. Hard to believe, but true.

Brush the surface with melted butter and evenly sprinkle the cinnamon sugar mixture.

Roll into a log, starting with the long side.

Brush the top of roll with melted butter.

Cut the roll into 12 slices.

Place in prepared pan.

Cover with plastic wrap and let rise for about 30 minutes or until double in size.

Bake for about 30 minutes or until golden brown.

Cool slightly before drizzling with icing (if using).

Scroll UP for the STEP by STEP PhotosDon't miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

Video

Notes

Icing is optional: I like to combine a 1/2 cup of icing sugar with about 1 tablespoon of milk. Whisk until smooth and glaze the rolls before serving.Make it ahead:Once the rolls have been cut and placed in the pan, they can be refrigerated overnight. Remove from fridge and let stand at room temperature (covered) for about 30 minutes before baking (as per instructions).

About Maria

Maria Vannelli is a registered dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

Comments

I LOVE your recipes. They’ re a breath of fresh air from all the typical ones online. Can you include more gluten free as we can only eat GF? I was a major baker until I had to go gf. my son misses my breads, focaccias etc…. tx Francesca

About Maria

Hello and Welcome to She Loves Biscotti! I'm Maria: dietitian and full time content creator. Join me as I share traditional Italian recipes from my youth, to modern twists on classics using fresh and seasonal ingredients.